In a large skillet or wok, warm 1 TB toasted sesame oil over high heat. If you like things spicy, add 1/4-1/2 tsp. hot pepper flakes to oil. Add the light parts of the green onions and the eggplant to the skillet or wok, pushing the vegetables around the hot surface until they soften and brown, about 3-4 minutes. Add the snow peas and broccoli florists and continue to stir-fry 2-3 minutes further. If food is beginning to stick, add water to the stir-fry, 2 TB at a time. Toss in onion greens and stir-fry one more minute.